When I was a boy in the 1940s my great grandmother, Margaret See, regularly baked and served Sugar Cream Pie to our extended family as a lunch pie. The other pie great grandma often made for lunch was a custard pie. Then she fixed up fruit pies, cakes, and other baked goods for supper. Far as I'm concerned, you can serve this pie anytime.
Grandma called this her sugar pie. Some folks call it a Hoosier Pie. Hoosiers is what they call folks from Indiana. Just what does the word "Hoosier" mean? Depends on who you ask. There are all kinds of theories about what the term "Hoosier" means. I don't know, but the one I like is "Hows yur?" (meaning how's your kin).
I'll tell you what. There is not an easier delicious pie to make than this one.
My great grandmother Margaret inspired me to cook. And when I expressed interest, she taught me to cook. She was in the kitchen all day cooking and baking wonderful food for our large extended family. She was a Saint.
Preheat your oven to 450 degrees if you're using a pie tin or to 425 degrees for a glass pie plate.
Ingredients:
- 1 9" unbaked pie shell
- 1 1/3 Cups sugar
- 1/2 Cup all purpose flour
- 1/2 pint heavy (whipping) cream
- 3/4ths Cup milk, + some to brush around crust (yeah, best be whole milk)
- 2 Tablesppons butter (cut into small pieces)
- Pinch or two of ground nutmeg.
Note: It works well to keep a few unbaked frozen pie shells in your freezer to make pies like this.
Instructions:
How easy can it get. Pull out a large mixing bowl. Pour in the sugar, flour, cream, and milk. Combine ingredients with a whisk. Pour the mix into the unbaked pie shell. Spread the small pieces of butter about the top of the pie (and watch them disappear). Use you fingers to sprinkle nutmeg over the top of the pie.
Cover the edge of the crust with foil. I sit my tin or dish on top of a piece of aluminum foil and bring the edges up to cover just the edge of the pie crust. You don't want to burn your crust at the higher temperature. Bake the pie for 10 minutes.
Reduce the heat to 350 degrees.
Very carefully pull the pie out of the oven and remove the foil. Use a brush to apply milk around the edge of the pie crust so it will bake to a golden brown.
Now put the pie back into the 350 degree oven and bake it for 30 to 35 minutes until the crust is golden brown. It's still going to seem lidquidy, so carefully remove the pie from the oven to the top of the stove. Let it sit to cool for 30 minutes or more until the pie sets up. Then put the pie in the refrigerator.
Your pie ought to look as pretty as the one in the picture. I just pulled this pie out of the oven 30 minutes before I photographed it. The pie is in the refrigerator now and it will be served for supper. Keep what's not eaten in the refrigerator as this pie ought be serve cold.
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